Saturday, September 17, 2011

Chicken Spinach Pesto Soup

I don't have a picture of this, but IT IS SO GOOD! We got the recipe from some friends. It is a delicious soup with many good, hearty, healthy flavors. Yum-yum! Try it!

2 tsp EVOO
1/2 carrot or bell pepper, diced (I like more carrot, so I've been putting 2 carrots in it)
1 cubed chicken breast
1 clove minced garlic
5 cups chicken broth
1-1/2 tsp dried marjoram
6 oz baby spinach, coarsely chopped
1 can (15 oz) great northern beans, rinsed (can also use kidney or navy beans, if preferred)

1/4 cup Parmesan cheese (fresh is probably better, but we've been doing the shaky bottle kind)
1/3 cup lightly packed basil

1. Heat oil in large sauce pan. Add carrot/bell pepper and chicken. Cook 3-4 minutes until chicken begins to brown.
2. Add garlic and cook 1 minute. Stir in broth and marjoram. Bring to a boil. Reduce heat and simmer 5 minutes.
3. Add spinach and beans. Boil gently 5 minutes.
4. Stir pesto into soup. Season with pepper to taste and garnish with croutons and/or cheese.

To make the pesto:
In food processor, combine ingredients into coarse paste, adding a little water and scraping sides as needed.

1 comment:

  1. I saw some already made pesto at Costco and got some. I thought I'd try it in this recipe. Thanks for sharing. This soup sounds yummy!